The flavor and taste of pork belly with a crispy crust and onion salsa made using a sous vide cooking technology can probably turn a vegan into a meat eater.
Ingredients
Serves: –+
- Pork belly 1 kilo
- Rock salt 20 gr
- Lemon zest 1 lemon
- Thyme (to your liking)
- Seed oil 10 gr
- Onion salsa ingredients:
- Scallions 3 pcs
- Parsley 1 bunch
- Chili flakes 2 gr
- Balsamic vinegar 7 gr
- Lemon juice 2 tbsp
- Chinese parsley 3 gr
- Sugar 1 tsp
- Olive oil 1 tsp
Method
-
Preheat the water bath to 64°C.
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Mix salt, lemon zest and thyme and rub the meat with this mixture.
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Put the pork in a vacuum bag along with the seed oil. Vacuumize the bag by pumping out the air out of it. Immerse the sealed bags in a preheated sous vide water bath and leave for a thermal treament for 24 hours.
-
Onion salsa procedure:
Chop the onion and parsley finely and mix with the rest of the ingredients in a bowl. Adjust the amount of hot spices to your liking. -
Serving:
Heat the pan or grill well and fry the pork belly on both sides until crisp. Once you're satisfied with the crust, remove pork from the fire and serve with onion salsa.
